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A close up of the Colcannon Irish Mashed Potatoes

Colcannon Recipe: Irish Mashed Potatoes

  • Author: Marie Bostwick
  • Yield: Makes 8 to 10 half cup servings 1x


  • 2 lbs potatoes, peeled and cut into 2-inch chunks
  • 4 T good butter, divided (I prefer Kerrygold Irish butter)
  • 3 cups chopped green cabbage (can substitute kale)
  • 1 bunch green onions, chopped fine (about 5 or 6 stalks)
  • 1 cup whole milk (can sub cream or half and half)
  • Kosher salt
  • Pepper


  1. Add a generous palmful of Kosher salt to a pot of water (enough water to cover the potatoes by a couple of inches) and bring to a boil. Add potatoes, reduce heat to medium, and boil for 15 to 20 minutes, until potatoes pierce easily with a fork.
  2. Drain liquid from potatoes and set them aside, covered to keep them warm.
  3. In the same pot, melt 3 tablespoons of butter over medium heat. Add the chopped cabbage and green onions. Saute, stirring frequently, for about 5 minutes, until cabbage is fairly soft.
  4. Add the boiled potatoes and milk to the pot. Use a hand masher or large fork to mash the potatoes and milk together with the cabbage and onions. Taste the mixture and adjust seasonings.
  5. Place the colcannon in a bowl, top with 1 tablespoon butter, and serve.